Formerly Kansas State University. Contribution no. 02-232-J from the Kansas Agricultural Experiment Station, Manhattan, KS 66506.
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TRAINING EFFECTS ON PERFORMANCE OF DESCRIPTIVE PANELISTS
Article first published online: 8 MAR 2005
DOI: 10.1111/j.1745-459X.2004.082402.x
Additional Information
How to Cite
CHAMBERS, D. H., ALLISON, A.-M. A. and CHAMBERS, E. (2004), TRAINING EFFECTS ON PERFORMANCE OF DESCRIPTIVE PANELISTS. Journal of Sensory Studies, 19: 486–499. doi: 10.1111/j.1745-459X.2004.082402.x
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Formerly Kansas State University. Contribution no. 02-232-J from the Kansas Agricultural Experiment Station, Manhattan, KS 66506.
Publication History
- Issue published online: 8 MAR 2005
- Article first published online: 8 MAR 2005
- Received for Publication August 24, 2002 Accepted for Publication June 23, 2004
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ABSTRACT
The amount of training necessary to adequately “train” a descriptive panel is a matter of contention. The objectives of this research were to compare the performance of descriptive panelists after short-term (4 h), moderate (60 h) and extensive training (120 h). Seven screened panelists were chosen to evaluate three commercial tomato pasta sauces after each training period. Panelist performance improved with increased training. Sample differences were observed in all texture attributes and some flavor attributes, even after the shortest training time (4 h). However, more differences were found with at least 60 h of product training. After 120 h of training, product differences for all texture attributes and most of the flavor attributes studied could be ascertained by the trained panelists. These results suggested that only limited training may be necessary to find differences among products for many texture attributes and some flavor attributes. However, extensive training may be required to reduce variation among panelists and increase the discriminant abilities of panelists.